Farewell to Copenhagen Carrot Cake

Boil the kettle and make a cup of tea folks, this is going to be a big one!

First of all, I have to begin this post by saying THANK YOU. My New Roots is officially 10 years old and I couldn’t have done it without your support, enthusiasm, and full-on LOVE for this little blog. And especially after the lastcouple of posts when I really opened up about my recent struggles, I felt so supported, and saw that so many of you did as well. It reminded me of the strong community that this has become, and the power of people when they come together with a common goal of true wellness.

If you had told me an entire decade ago that my deeply passionate, unabashedly nerdy, and nearly ignored internet musings would end up turning into a full-on career, brand, cookbooks, online classes, app, poster shop and retreat company I never, ever would have believed you. But reading my first post again, it’s just as relevant today as ever, eerily almost as if I had written it last week. I guess I had a strong vision in mind and just kept trucking, kept trusting, that it would resonate with someone. But here we are, a third of my life later, and it’s not just someone, but so many of you. And all of my dreams continue to be born and manifest because of you. That offhanded suggestion from an old boyfriend who thought I could use an outlet for all that “health talk” I kept spewing, was really onto something. Thanks, dude.

Secondly…and this is really big news…I am moving back to Canada! Yes, after nine years of delicious life in Copenhagen, my old roots are pulling me home and I am so very ready. This whole thing has been in the works for a few months now, but I didn’t really feel like putting it out there until it was real. Well lemme tell ya, when putting my family’s life in 50 boxes and shoving them into a shipping container, shiz got real, real fast. What a crazy feeling it is, and totally overwhelming with all the emotions that relocating your entire life is. So, if things have been (and continue to be) quiet around here, it’s because I’ve been sorting through all the details that an international move entails. I send my gratitude for your patience.

The next chapter of my life will be completely different from the last, that is for sure. To change things up dramatically, my family and I will be living out of the city in fact, near-ish to Toronto, where I am originally from. I knew that I would end up living in the country at some point, but not so soon! It was more a “when I retire” kind of thing. But funny what happens when you have kids and they need s-p-a-c-e, your priorities seem to shift to accommodate the little ones. Plus, I feel the need to be on the ground again (I’ve been living in a fourth-floor apartment for nine years now!), so we bought a house to get closer to earth in every sense, plant a garden, lay in the grass – our own grass – and enjoy the quiet and safety of a little community. I’m really excited for everything that is to come, and feeling so grateful for the divine unfolding.

But will I miss Copenhagen? Obvi. This city, and my home here, is where I have spent my entire adult life. The walls of my beloved kitchen that my husband and I built ourselves, have held space for two cookbooks, online classes, countless dinner parties, bleary-eyed breakfasts, and even the birth of our son for crying out loud! And although My New Roots began in Toronto, it flourished here and truly became something on Danish ground. The Scandinavian culture has had a profound influence on me, my aesthetic, and how I see the world now. Having Europe at my doorstep with all its history, architecture, fine arts, culture, and attitude has been an enormous privilege and deeply inspiring. And can we talk about the light? Oh the light! How my camera and I will miss the very special way the sun slants here. It’s unlike anything I’ve seen before.

Anyway, I promise to keep you all posted as we leave one fabulous country for the next. I won’t have a working kitchen for some months, but I’ll stay as active as I can on Instagram so you can keep up with my kitchen renovations…I know you’ll want to see all that house porn. Tee hee.

Okay, now for the main event. I MADE A CARROT CAKE. Successfully. It is delicious. I feel like I have finally achieved one of my biggest culinary goals ever, and it’s so appropriate that we celebrate ten years of this blog with a recipe that has challenged me for nearly as long. If you remember back to when I used to post giantlayer cakes for my birthday, I ran into trouble in 2013, when I attempted three different versions, which all failed, and ended up making nut butter sandwiches instead. Since then, the headcount has continued to rise, yet some ridiculously stubborn part of me won’t give up.

In the past I’ve almost always used spelt flour for baking, and if any of you have tried one of my famous layer cakes, you’ll know this has worked well. I was after the same crumb that you can achieve with wholegrain spelt, but wanted the cake to be gluten-free, so I started by using an all-purpose gluten-free flour. It was a total disaster. The cake turned out gummy and inedible, and the frosting, which I tried to make with cooked quinoa (don’t ask) was just weird. The next route I tried was with almond flour, since I’ve been eating a more low-grain diet for the past few months and I wanted the cake to reflect that. Before testing it out, I assumed that almond flour would make things really dense and heavy, but lo and behold it creates a crumb that is so fluffy, and really gives this feeling of deep satisfaction. I’m obsessed. The only thing that I don’t like about almond flour is the high price, and the fact that almonds are a very water-intensive crop to grow. But, this is a cake after all, therefore a special treat, therefore not something you have all the time.

The initial carrot cake experiments with almond flour were good, but borderline too rich. Plus, since I’d ditched the quinoa frosting idea and knew I’d be taking the cashew road, I felt like a nut frosting on top of a nut cake was just, well, too nutty. To reconcile my relationship with coconut flour, I cut the dry ingredients with a tad to see what would happen. Not only was the cake just as good, but the texture was better and I liked the flavor the coconut flour provided. We are friends again.

The Cashew Coconut frosting for this cake is what Canadians would affectionately call a “twofer”. Bahahaha! (I really do amuse myself). For everyone else out there, in long form, this refers to a “two-for-one” deal. You can make this recipe once, but have the frosting come out two ways depending on its temperature. Pretty groovy, eh? If you use the frosting right after making it, it will be loose and glossy, almost glaze-like. If you prefer a traditional-style frosting that is thicker and stiffer, all you need to do is put the mixture in the fridge overnight to achieve this consistency. I chose to go with the room temperature version since I hadn’t really worked with it like that before. It provided a more even layer, but it’s also a little harder to control. Either way it’s delicious, so don’t worry about making the wrong choice…there isn’t one! The flavour is major: I’m talking soooo cream cheese-like that even I was confused.

If you’re not feeling the chunky carrot cake vibes, please look away now, because the cake of my dreams is loaded with pineapple, walnuts, and bursting with warm spice and citrus zest. I went to town! Instead of using questionably-edible canned pineapple, I used the dried, unsweetened version from the health food store. This stuff ain’t cheap, but again, cake splurge. If you can’t find pineapple like this, dates, raisins, dried figs or apricots would also be good, but I’d skip the soaking step. Instead of walnuts you could use pecans, macadamias, or even pumpkin seeds.

Altogether this carrot cake is moist, decadent, and satisfying with so many layers of flavour and texture that just won’t quit. I’ve learned a lot in the past decade, and this cake is an expression of that. It’s something to be proud of, and something to share. Thanks for sticking by me while I worked out the kinks…now it’s time to celebrate all the things!

Directions:
1. Pour just-boiled water over the dried pineapple (do not soak the pineapple you’re using for garnish). Preheat the oven to 325°F/160°C. Lightly grease two 7” / 18cm spring form cake pans with coconut oil.

2. Wash carrots well and grate them on a box grater. Set aside. Roughly chop the walnuts.

6. Pour the wet ingredients over the dry ingredients and stir to combine. Zest the orange and lemon into the bowl. Add the carrots, soaked pineapple, and chopped walnuts and fold to incorporate.

7. Spoon roughly half of the batter into one of the prepared cake pans, then add the remaining batter to the second one. Place in the oven in the middle rack and set the timer for 40 minutes. Cakes are ready when they are golden brown and pass the toothpick test (bake for longer if necessary, up to one hour – cover cake with aluminum foil if you need to bake for longer so that the top doesn’t burn). Remove cakes from the oven and let cool completely.

8. While the cakes are baking, make the frosting. Drain and rinse the cashews. Add them to a high-speed blender along with the other ingredients (you can use a normal blender or food processor, but the frosting won’t be as smooth). If the frosting is too thick, add more coconut cream or a teeny bit of water and blend again. Chill in the fridge (frosting can be made one day ahead if you want it to be thicker).

9. To frost and decorate, spread a generous amount of frosting over one half of the cake. Carefully lay the second half on top, and spread remaining frosting over the top and on the sides. Decorate with remaining dried pineapple and walnuts, if desired. Serve and enjoy! Cake will keep for 5 days, covered in the fridge.

Who knows what the future holds – the world seems so crazy these days – but I do know that I still have steam in me to keep going with this heart project, if you’re all still up for reading and cooking from it. Words cannot describe my gratitude for you, allowing me to pursue my biggest dreams and expose my shadowy bits as well. I hope you know how much I love you. I truly do. Here’s to another ten years…

xo, Sarah B

* * * * * *

Okay friends, there are still a couple spaces left for the next Wild Heart High Spirit retreat in Portugal! It’s this November 5-11, hosted at the ridiculously beautiful Sublime Comporta hotel (guys, I’ve been there and this place is NEXT LEVEL). I will be teaching cooking classes outside in the organic garden (pictured above!) and giving nutrition seminars daily, with yoga and movement classes twice a day with my dear friend and deeply talented friend, Mikkala Marilyn Kissi of Living Yolates. The kitchen is exclusively making My New Roots recipes for the week, so we can all enjoy these meals without having to lift a finger. Enjoy your private pool, open spa, horseback riding on the beach, bonfire nights and dancing under the stars. Come and get inspired to live your best life! We’ll show you how. Click here for more info, and see you in magical Portugal!

138 thoughts on “Farewell to Copenhagen Carrot Cake”

I had a few questions, I just baked the cake to celebrate my 24th birthday since it’s the perfect combination: levying free and carrot cake my favorite. I don’t know if it’s the coconut oil or the almond flour, but the mix was very dense and dry. It didn’t really rise. It smells great and I’m sure tastes great (will try it tomorrow) but I was surprised that it didn’t rise at all and the dryness of the mix. Any idea why this happened?

Hi Sarah!!!
OMG, thiscake is amazing!!! I have never tried a carrot cake before, my favourite flavor is corn. This one is really worthy to try xD I also love the way you decorate it, however I prefer put some carrot pieces for decoration as well 😉

By the way, Congrats ten-year-old of My New Root. You are doing a very fabulous job!!!

Well, Congratulations first for completing 10 years of blogging. And Thank you for sharing such a beautiful recipe. The coconut-cashew frosting is so tempting. I am gonna try this one for sure. Visit us here

I made it with grams and the batter came out pretty thick. Partly because I used flour from the freezer and it thickened up the coconut oil, but I do think there can be a lot of variation in cup measurements for almond flour. Hope that helps!

Hello my dear! I’ve been wanting to bake this cake for ages and I finally found the moment to do it! Your farewell cake turned into my holiday cake. Of course I didn’t plan to make this, it just happened, and I didn’t have all of the ingredients and had to make some substitutions and adjustments. I always think the sign if a good baking recipe is how well it responds to alterations, and this one was a champ! I had parsnips not carrots, egg replacer from Bob’s Red Mill (first time using it- that unit measurement was key!) and I added molasses to the maple syrup because I used port soaked raisins instead of pineapple. So deeply delightfully winter! I also used vegan cream cheese as I didn’t have cashews for the frosting. Thank you thank you for such a gorgeous and inspiring recipe! And thank you always for sharing your internal and external journey.

Orange carrots are the traditional standard, but you can try planting white, yellow, crimson, or even purple carrots, too. More important than color, though, is choosing the right root size and shape to suit your soil. Carrot size and shape varies by type, and there are five major categories. Ball-type, Chantenay and Danvers carrots have blocky shapes that can handle heavy or shallow soil, while slender Nantes and Imperator carrots need deep, loose soil. All types are available in early and late cultivars; many are disease-and crack-resistant. Some catalogs don’t describe how to plant carrots by type but will point out which cultivars do better in the heavy or poor soil.

Congratulations on the move and the 10 years!!!
And WAUW these pictures are amazing. I totally get the 10 years it’s like art! I’ve recently started following your blog and I’m in awe with your photography skills it looks amazing. Great job!!

I made this last week, but despite your warning to use almond flour not meal I couldn’t justify the expense. 20 bucks for a tiny bag of almond flour and 11$ for coconut flour what!?? So I bought whole raw almonds (5$) and desiccated coconut (2$) and ground it up in my magic bullet with the flat blade. It turned out great! Even my husband, a staunch carrot cake hater loved it!

I wonder if it is possible to substitute the maple syrup for stevia/xylitol? I try to reduce the amount of sugar when I can (although this is still a lot less than traditional cakes), and perhaps replace it with another egg or water? What do you think?

When I saw this recipe posted exactly when I had been thinking about a grain free cake for my son’s first birthday, I knew I had to make it. It is PERFECT! I made my owl maple ginger cream cheese icing instead of the cashew icing.

I had an issue with the coconut flour. I had a full cup of it and it was only 80 grams. The recipe says 2/3 cup/100 grams so when I had a heaping cup I started to worry! I added what I had and definitely wouldn’t have wanted to add anymore.

The cake is so perfectly moist with so many chunks of goodness. It really is perfect! The leftovers were the first thing I went for when I woke up this morning and I ate them with a fork directly off the cake stand.

Thank you so much Jesse! And glad you had it for breakfast too…I *may* have done the same 😉

I’m very happy that the recipe worked out for you, despite the inconsistencies with the coconut flour. That is why I like using grams so much more than cups now – it it simply more precise! But I’m a Canadian through and through and we still use cups here, so I’ll always post both 🙂

Happy Birthday to your son and congratulations to you! Keeping your kids healthy and happy deserves a huge pat on the back. My son just turned four and I feel very accomplished indeed 😉

I’ve been following along with you on your blog, and I’m not even fully sure how I came across it, but sure glad I did. Your gorgeous photos, even more, gorgeous recipes, and musings on life really resonate with me… Thanks a lot !!

Sara, you are one of my favorite cooking people! I love and adore your bright healthy soul. Congratulations on your big move!!! Very happy and exited for you.
Just made this cake and it’s beyond delicious!!! I have to say- next time I will double frosting recipe. I couldn’t stop myself and ended up having kinda off naked cake lol. So amazing. Thank you for wonderful recipes and inspiration!!!

I can’t wait to give this a crack! I am an absolute sucker for a good carrot cake and these photos make me drool. All the best with your move and holy guacamole…10yrs! I have absolutely loved both your books (even got 2 copies of naturally nourished as wedding gifts, so some lucky buggar is gonna get one for Christmas!), and life changing loaf is a weekly staple in our house. I tried it with almond and fig, and then macadamia and cranberry (holy tasteballs!)…each loaf barely lasted a day!!! Anyway, keep up the amazing work. Much love all the way from New Zealand xx

Your comment made me smile 🙂 Haha…some lucky buggar indeed 😉
Thank you for the ongoing support, it means more than you know. Really hoping to make down there one of these days – keep a loaf on hand for me, would ya?

The cake is absolutely delicious. My only substitution was dried figs for the pineapple, as per Sarah’s notes, as I could not find unsweetened dried pineapple. We could not resist tasting the cake on its own, and it needs no adornment. That said, I am looking forward to lavishing the remainder with cashew cream frosting.

A final note: I am not a fan of coconut flour in baking because of the weird texture, but it works brilliantly in this recipe. Bravo!

Hi Sarah, I was lucky enough to find your site 3 years ago – sorry I missed the 7 before that. I never post, but your openness over what you have been going through has encouraged me. It is a mirror of some of the ups and downs I have experienced. I am living outside of Toronto now in the country (home is California on the West Coast). Canada has been wonderful for my family and I, welcome back! I look so forward to having you local. I have also developed an amazing support system here over the past 10 years. I would be happy to share some suggestions if you are interested. My number one recommendation is Dr. Kristy Prouse in Oakville, Institute for Hormonal Health. hormonalhealth.ca She and her staff are amazing. Best of luck with the moving! Jen (debi)

Wow – great recommendation, thank you! It’s a bit out of the way for me to get to Oakville but I will totally check it out anyway! Still dealing with all kinds of weirdness…but I’m happy to continue sharing if it resonates with my readers <3

And thanks for the welcome back! It's been a tough transition, but most things are falling into place now. Deep breaths!

Almond meal is totally different from almond flour, since almond flour doesn’t contain the skin of the nut and is lighter and fluffier. Almond meal may work, but I haven’t tested it and I can’t guarantee the results! Hope that helps,

Well welcome home, Sarah + fam! Maybe that means more local travelling within our lovely country 🙂 If you’ve got the cash and time, come to Edmonton and see The Alder Room – it’s is exquisite, like an episode out of Chef’s Table but with local prairie food! https://alderroom.ca
It’s on my bucket list.

Wowza! This cake looks absolutely delectable, carrot cake is one of my favorites! My birthday is coming up and I’m thinking this is what I want!!! Wishing you a safe move and one that is as smooth as possible, good luck back in Canada, and lots of love 🙂

What a beautifully written post. 🙂 I just moved back to the U.S. a few months ago after living in Copenhagen for 2 years and understand what a special place Copenhagen is. And I agree with you about the light in Denmark! It is quite special and makes for wonderful food photos! Best wishes for you on this next chapter in life! And this cake looks delicious as well as the frosting! Thank you for all that you do!

I am melting only by looking at this cake. It made me wanna jump out of work and go get ingredients to make it. haha. I will give it a try in the weekend for sure. I just found your blog and I love all the recipes. Thank you so much for sharing.

Eeee Sarah! This is TOO exciting! We are going to live on the same continent?! Magical things are happening friend. I cannot wait to see all that this move has in store for you, living in the country and all! Girl, what a dream. WHAT a dream. I’ve loved following you in Denmark all of these years, and I’m sure it will be tough to leave too. But at least you had a beautiful chapter of your life there, and are now ready to open another one elsewhere. AH. Life is so exciting. Hugs up the wazoo!

I can totally relate to your story. I am Canadian and my partner and i had been living in Holland for 7 years. I never took my time there for granted and i tried to absorb every bit of culture and experience possible. It’s funny though, because deep down i always knew that i would return home. 6 years ago we moved back and it was a realy roller coaster ride, but i wouldn’t change it for the world. Canada is without a doubt one of the most precious places on earth and i can say with all my heart that i am a very proud Canadian and this will always be my home, no matter where the wind takes me. All the very best to you and your family Sarah! I wish you many blessings.

Hi Sarah! Ive been looking for a cake i can make my son for his first birthday that isnt horribly loaded with refined sugar and flour, and then you posted this! How would you do cupcakes, if you dont mind? What did you give your son for his first birthday?

If you’re doing cupcakes, just reduce the baking time to around 20 minutes 🙂 Make sure they pass the toothpick test!

And congratulations on your son’s birthday! We didn’t our son anything that special since he had no idea what was going on 😉 But this past month he turned four and requested a “strawberry cake” (still need to teach him about seasonality, lol) and I made this cake recipe without the carrots, made a chia jam instead and made a layer cake with the jam in the centre. It was SO GOOD!

Welcome HOME! My friends and I are anxiously awaiting possible classes (yes, we will scream like you are a Backstreet Boy… we’ll try to contain it)! I’m sure you’ll miss Europe, but I hope you find Canada has developed for the better. Much love from Hamilton (try the food here, it rocks)

Never been too big on cakes, but the carrot cake was definitely an exception for me when I was younger. I really love this specific design as well with the simplistic icing on top. Really cool to read that you’re returning back to Canada, make sure to get a coat, it’s getting chilly again.

If you’re just doing a loaf, half the recipe for sure (use 3 eggs) and adjust the baking time slightly – it will likely be longer since the loaf pan is deeper, but just keep testing it with a toothpick until you’ve got it 🙂

Hello Sarah….I have been following you for years and ❤️ your recipes! I lived in Copenhagen for the first seven years of my life and absolutely love to go back to commune with family. Welcome back to Canada and since I live in southwestern Ontario I am excited that there may be a future opportunity to attend a workshop or two….lovely as the Portugal offer is the costs are prohibitive….however I am easily within driving distance of Toronto!
All the best to you as you return home and establish yourself here.

I can tell by your last name that you must be a Dane! And yes, I’m back in your neck of the woods so to speak and I’ll confirm that classes are in the works. Hope to meet you at a cutting board someday soon 🙂 Thank you for the warm welcome!

Eeee Sarah! This is TOO exciting! We are going to live on the same continent?! Magical things are happening friend. I cannot wait to see all that this move has in store for you, living in the country and all! Girl, what a dream. WHAT a dream. I’ve loved following you in Denmark all of these years, and I’m sure it will be tough to leave too. But at least you had a beautiful chapter of your life there, and are now ready to open another one elsewhere. AH. Life is so exciting. Hugs up the wazoo!

I am weeping with joy! I am so happy to hear your news about going home! AND I have waited for a gluten free dairy free carrot cake and here it is! It was always my childhood favorite and I have longed for it since being gluten free – about 12 years now. There is one that a bakery nearby makes but theres no frosting so its just not the same. Thank you for all of the fabulous recipes. I wish you and your family every joy that a house and home bring and cheers to rolling in your own grass! happy days to come and we all look forward to seeing the results in more delicious recipes. Thank you for your work. xoxo

Congratulations on 10 years of blogging. Just found your site through bloglovin and its because of the carrot cake (which is my absolute favorite) that you have managed to make gluten free low carb. It doesnt matter looks and sounds delicious. I wish you all the best with your move. I will watch out for all the juicy kitchen reno.

Can’t wait to try this carrot cake! How very exciting for you and your family to be moving back to Canada. As an expat for many years now, I can really appreciate how that might feel for you- and especially to be moving back with your son who wouldn’t have lived there yet. Congrats!

Great blog! Hi, from Cyprus (Mediterranean)
This is the first time reading your blog, apart from the luxurious carrot cake, integrity and character shine through your writing :
Wishing you well on your travel back home,
I look forward to hearing a lot more about you, and your recipes…🇨🇾🌈 Καλή Τύχη (good luck)

hi!
congrats on your new/old move!
can’t wait to see photos of work space and new recipes!

question on this carrot cake:
i just can’t seem to succeed with coconut flour 🙁
it always comes out with a dry texture like sawdust. i am worried about using it here-am i missing something with this flour?
i’ve tried cooking pancakes as well as cakes, it just is so obvious with that grainy sawdusty thing that i’ve chucked the flour most of the time.
i keep in it the fridge or freezer, depending, to keep it from going rancid. is that an issue?

I’ve had the same experience, which is why I talked about how “we’re not friends” in the post! Haha…but I promise that with this ratio, the cake comes out incredibly moist and rich. No dry sawdust here 😉 Hope you try and make it! Keep your flour in the freezer, as it won’t be as moist.

Congrats Sarah, happy you’ll be closer since I live upstate NY. I met you twice in NY in Feb, 2017? career spiring workshop and book signing w/ Jessice Mundane?? I relate 100% w/ your hormone struggles. Born without ovaries I never had periods(bliss?) but @ 53 I have bones of a 90 year old and a heart….maybe not so bad because of my vegan diet. I love you no matter what but wish you gave the egg production some thought. Even if you love the chickens, don’t kill them after they stop producing, you must know that you can’t get egg laying chickens(w/ beautiful colored eggs) without supporting the killing of all male chicks (ground alive and suffocated in plastic bags) in that industry. I recollect our meeting as a very rewarding experience at the time and that will never change regardless of your feelings in that matter. Just wanted to be honest w/ someone I think I’d like to think as a friend, regardless of dietary choices, like family. Much Love and Peace from upstate NY, Hudson Valley, Raquel

Congratulations on moving back to Canada. I have just moved from Canada (my second home) back to Australia, so I know the feeling of “leaving home to come home” All the best with your move and getting your veggie garden started 🙂

Welcome home Sarah! I can’t wait to see what you get up to, and especially those kitchen porn pics, and then the even more hard core food porn that is created in the aforementioned kitchen. Oh baby! I don’t know how many years I’ve been following along with you on your blog, and I’m not even completely sure how I came across it, but sure glad I did. Your gorgeous photos, even more gorgeous recipes, and musings on life really resonate with me, and I always look forward to your new posts. I’ve been mighty busy lately and time’s gotten away from me, so it looks like I have some catching up to do as I’ve missed the last few posts. Oh, and carrot cake. I humbly bow to your greatness, carrot cake was my very favourite decadent delight prior to changing up how I eat. Thank you, and welcome back!

Congrats Sarah! Your posts have been such a big inspiration to me over the years, and I’m proud of all that you’ve accomplished and shared. Hope the move goes as smooth as possible, and thank you for sharing this gorgeous cake~! I’m a sucker for a good carrot cake, and will be making this for my sweeties bday in a few weeks. Much love, Sara

Congratulations on the cake and on the move! I totally get the need for space – we’re in a second floor apartment in Toronto and are looking in the suburbs for a little spot of grass for our two little girls to run and play and a little garden for me to dig in the soil. Hope the move is smooth and steady!

Congratulations on 10 years of blogging! I’ve moved across the United States a couple of times, to a completely different area each time, but I can’t imagine an international move. You are adventurous. I wish I had a reason to make your carrot cake, and that eating it wouldn’t do me in (as in too many calories). It sounds absolutely wonderful. I’m definitely saving the recipe, because I might need it…

Congratulations on 10 years! The carrot cake looks divine and I can’t wait to make it. I’m really enjoying your new direction in food as this is also what my body feels best on, so all these new recipes are truly resonating with me. I look forward to hearing about your new life and new cooking adventures in Canada. All the best for the big move.

Thank you for so generously sharing your triumph with us – I love the chunk … And for all the inspiration over the years – you are my food goddess for sure! All the best on your onward journey, and look forward to more on the other side …

Now you’ve done it…CARROT CAKE is my true love & I haven’t had a good one since turning plant based. I figure I can switch out “fleggs or chia eggs” for the real thing so I am VERY happy! I wish you and your family all the best in your new adventure and will continue to treasure each post you bestow on us! Thank you!

Sarah, Congratulations on an exciting and new adventure for you and your family. I’ve been happily reading your blog and trying your fabulous recipes for the last six years and I wanted to say a big thank you for following your passion and sharing it with the world. Good luck with the move! Once you get your kitchen up and running I’d love a fun fall recipe for healthy popcorn balls, I used to love them as a kid but haven’t had them in years since I’ve never thought of anything other than marshmallows that would stick them together. (I’m definitely the type of person that follows a recipe, never creates one, lol!) I can imagine you would come up with something fabulous that has bits of dried fruit and chopped nuts in it!

Sarah, Very best wishes to you and your family in the huge adventure ahead! Sooo glad you’ll be ‘taking us along’ so to speak, sharing some of the the house reno and all of the wonders ahead, along with the usual delightfulness. Thanks for a wonderful 10 years, and looking forward to many more!

Congrats on the new move, Sarah! My little one is almost 3 years and it is SO true that sometimes things need to change to do what’s best for them. That’s great you will be closer to family and have more space…and grass, lol. I know what you mean with littles! And this carrot cake looks awesome btw! Can’t wait to try 🙂

Welcome back to Canada Sarah! 🇨🇦
Wishing you all the love and good energy that you have shared with all of “us” who follow your blog. I met you in Vancouver at a Whole Foods book signing and loved how your positive energy shines even more in person. thanks again for your fabulous recipes. They truly have inspired my meat loving boyfriend to completely change his approach to food! Now we both enjoy and benefit from the foods we love- My New Roots all the way! Best wishes in creating your new home.

Oh Sarah – congratulations on everything! You have been my biggest food inspiration, have always loved your words and your recipes are truly the ONLY ones that you can just count on to be good – not one failure so far! And yes yes, I feel a bit sad that Copenhagen will be without you in the future, I so hoped to join one of your dinners. Actually I met you at Teufel Bash last year, but I god so starstruck that I couldn’t even say hi! I regret that now. Much love and good luck with laying in the (YOUR) Canadian grass 😀

What a beautiful blog post, it has been so wonderful seeing your blog grow over the years and I am a proud owner of both cookbooks. Wishing you all the love for this new and exciting chapter. And I will definitely be making this cake for my birthday on Friday 😁

Welcome home. I took the same journey as you, and can remember packing our lives up in Stockholm to fit into a half shipping container… I had lived there five years, married my Swedish love, had a life there, but home was calling. It hasn’t been easy (especially for my husband), but life is a that journey and you never know what is around the corner if you always choose the best road, the road less travelled. Lycka till!

Welcome (back) to Canada!!!
I’ve really enjoyed tour posts and recipes and am looking forward to maybe you doing things here?
I was going to go to your book presentation in Toronto and then I gave birth the day before!
Anyhow, welcome back!

Welcome back to Canada! My husband and I just moved from a city in British Columbia to the Country in British Columbia, and we couldn’t be happier. All the best in your move. Thank you for the beautiful cake recipe!

Beautiful blog, beautiful cake, and beautiful words! I have no doubt you will be celebrating the MNR 20th birthday down the line. It’s my hands down favorite site, and I am always checking to see if there is anew post up! You hosted a brunch in Portland this Spring, and it was the most inspiring and delicious weekend brunch of my life. I can’t wait to see what you do next. All the best luck for your new home in Canada…gardens, grass, back porches…it will be a dream life 🙂

My birthday present to myself for the past few years has been to spend all day baking myself a “project cake,” and I think I just found the one for this December! Welcome back to North America, neighbor! Would love to meet you if you’re ever visiting Maine.

Wow! This is such great news! I’ve never been happier to see someone flourish and succeed as much as you. I first discovered your blog from an e-newsletter that came from one of my favourite downtown restaurants – Camros Organic Eatery. I always save reading your blog posts for when I have time, so I can take in every word you write. And every single recipe I’ve tried has always been a winner. Welcome back, soon, to Ontario!

This is so exciting, Sarah! I can’t wait to see where MNR goes once you’re in Toronto!! You (and this blog) have been such a huge inspiration to me, not only in my own work, but in the way I see food and its purpose of nourishment. I’m so happy for you and will definitely be following along to see the kitchen renovation!! 😀

Happy 10 years 🙂 Although you will be missed in Copenhagen, you will continue to shine no matter where you are – that is a certainty my dear! I am happy to have attended two of your events here and hopefully one day can attend your retreat. I am proud of your courageousness and I admire all of your plant-based creations. They are replicated in my kitchen and around the world more than you know. Much love to you and yours in this new chapter!